Cake "Cherry clouds"

Description

Sweet dessert – homemade cake "Cherry cloud" will have to taste and children and adults. The cake consists of three layers of delicate chocolate cake, airy yoghurt souffle and cherry jelly with cherries. This cake will decorate any holiday table.

Ingredients

Flour

80 g
Chicken egg

1 piece
Sour cream

120 g
Sugar

120 g
Cocoa powder

15 g
Leavening agent

5 g
Soda
Flavor
Yogurt

580 g
Gelatin

20 g
Sugar
Jelly

2 pack
Water

3 Tbsp
Sugar

2 Tbsp
Cherry

200 g

Cooking

Make the dough. In a container add flour, cocoa powder, baking soda and baking powder, mix thoroughly with a hand whisk, then sift.

In a bowl with sugar and egg with a mixer, beat in the lush mass. Whisk briefly, about 1 minute.

In whipped mass add sour cream and again beat with a mixer for 1-2 minutes.

Add 1-2 drops food flavoring (optional) and add dry ingredients. Mix on a low speed with a mixer until smooth. Long time to mix is not necessary. You can not use the mixer, and mix with a hand whisk. The dough will be flowing thick.

The bottom shape with a diameter of 24 cm pre-covered with baking paper, sides greased with butter and sprinkle small amount of flour, shake off excess. In prepared form pour the dough, level. So the dough is evenly distributed, form a few times to scroll. Put the form in preheated to 180 With the oven for 25-30 minutes. Ready cake to check on a dry skewer. Let the crust in the form to cool slightly, remove form. Remove the cake from the baking paper. Korzh spread on the grill until cool.

Prepare impregnation for cake. In hot water add sugar and stir until it dissolves. This time instead of water I used the juice from unfrozen cherries. The impregnation is cooled to room temperature and apply the brush to the surface of the cake. Spread half of the pre-thawed cherries.

Prepare yoghurt soufflé. Pour into a container 290 g of yoghurt (at room temperature), add quick-dissolving gelatin, stir and leave to swell for 15-20 minutes.

A bowl of swollen gelatin heated to gelatin is fully dissolved. The heating temperature should be not above 60 degrees. Add sugar to taste and the remaining 290 grams of yogurt, mix up, it turns out the liquid mass. Pour it in a bowl, which will whisk and refrigerate. While the weight of the yogurt will stand in the refrigerator a few times to mix it, because at the walls the yogurt gelled faster.

Once the yoghurt mixture begins to thicken and gilyovtsa, get it out of the fridge and beat with a mixer in a light, airy mass which will increase in volume. It took me about 10 minutes.

On the plate set cake pastry ring that I have, so had to resort to improvised means. Spread whipped yoghurt soufflé on the cake, well even out.

On top lay the remaining cherries, a little utaplivaja her. Put the dish in the refrigerator until complete solidification of the layer.

To fill I picked up 2 packs of ready jelly with taste of cherry Dr. Oetker. Prepared jelly according to the instructions on the pack. Cooled to room temperature.

Ready the jelly, I poured the cake in several stages, each time removing the refrigerator.

After the last fill put the cake in the fridge to full hardening. I was cleaning for the night. Then carefully removed the form, pre-heating of the sidewall with a hot towel.

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